Sugar-Free Black Currants Pickle
Discover the tangy and aromatic delight of Sugar-Free Black Currants Pickle, the perfect condiment for those seeking bold, natural flavors without added sugar. This quick and simple recipe combines the tartness of juicy black currants with the richness of mustard oil and a medley of roasted Indian spices like fennel, fenugreek, and mustard seeds. A pinch of asafoetida and a splash of vinegar enhance its depth, while turmeric and red chili powder add vibrant color and a mild kick. Ready in just 30 minutes of prep and cook time, this sugar-free pickle is a healthy, versatile addition to any meal, pairing beautifully with flatbreads, rice, or grilled dishes. Store it in a sterilized jar to mature its tangy-sweet flavors—ideal for up to a month of indulgence! Perfect for pickle enthusiasts and those embracing sugar-free lifestyles, it’s a must-try recipe bursting with tantalizing zest!
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Recipe Information
Ingredients
- 500 g Fresh black currants
- 100 ml Mustard oil
- 1 tbsp Mustard seeds
- 1 tsp Fennel seeds
- 1 tsp Fenugreek seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 pinch Asafoetida
- 2 tsp Salt
- 100 ml Vinegar
Instructions
Wash and pat dry the black currants thoroughly with a clean kitchen towel to remove any moisture.
In a dry pan, roast mustard seeds, fennel seeds, and fenugreek seeds over medium heat until they turn aromatic. This should take about 2-3 minutes. Set aside to cool.
Crush the cooled seeds coarsely using a mortar and pestle or a spice grinder.
Heat mustard oil in a pan until it begins to smoke slightly. This will reduce the pungency of the oil.
Lower the heat and add the roasted and crushed seed mixture into the hot oil.
Add a pinch of asafoetida, turmeric powder, and red chili powder. Stir well for about 30 seconds.
Add the black currants and salt to the pan, and stir to ensure they are coated evenly with spices.
Cook the mixture for about 5-7 minutes on low heat, stirring occasionally until the currants begin to soften.
Turn off the heat and allow the mixture to cool down a bit.
Once slightly cool, add vinegar to the pickle mixture and stir well to combine.
Transfer the pickle into a sterilized glass jar, ensuring that the oil covers the contents completely to help preserve it.
Seal the jar tightly and store it in a cool, dark place for at least a week to mature the pickle flavors before using.
Once matured, you can store it in the refrigerator to keep it fresh for up to a month.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 41.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1933 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
